chicken shahi korma recipe, shahi murgh
A rich and creamy chicken gravy cooked in nuts and yogurt.
Ingredients
To marinate the chicken:
- 500 gms chicken (washed well)
- salt to taste
- 1 ½ teaspoon red chili powder
- ½ tsp turmeric powder
- 1 teaspoon ginger garlic paste
- ½ cup yogurt/curd
Other ingredients:
- 3 tablespoon oil
- 12 cashew nuts/ kaju
- 12 almonds/ badam
- 3 medium size onions, finely sliced ( deep fry these in oil as we need deep fried onions in the curry )
- ½ teaspoon garam masala powder
- ½ tsp black pepper corn powder
- ¼ teaspoon coriander powder
- 5 mint leaves
- 2 tablespoon chopped coriander leaves
- 3 slit green chillies
- 1 tablespoon lemon extracted juice
- 2 cups water
Instructions
To marinate the chicken:
- Firstly, take a mixing bowl, add the chicken into it.
- Add salt as per taste, red chilli powder, turmeric powder, ginger garlic paste, yogurt to the chicken.
- Mix everything well.
- Marinate the chicken for 30 minutes.
Making the paste:
- Add the almonds and cashew nuts to a blending jar, add little water and make a fine paste and keep aside for later use.
Making of the shahi chicken:
- Take a cooking pot, add oil and heat it.
- Add the marinated chicken into it and stir well.
- Roast the chicken for 5-10 minutes on medium flame.
- Keep stirring in between.
- Add the blended fine paste of almonds and cashew nuts into the chicken.
- Mix well.
- Cook the masala on low heat until oil starts releasing.
- Add 1 cup of water, add garam masala powder, coriander powder, black pepper powder and mix well.
- Add mint leaves, coriander leaves, green chillies into the curry and mix.
- Cook for 15-20 minutes on medium to low heat.
- Take the deep fried onions, crush them and add into the gravy.
- Add about a cup of water.
- Check for salt and add if required as per taste.
- Mix everything well.
- Cook for 15 minutes.
- Switch off the flame and lastly add lemon extracted juice.
- Mix well.
- Serve hot with roti, naan or rice.
Notes
- As we add nut paste into the curries, care should be taken while cooking them as the masala burns at the bottom if cooked on high flame.
- Stirring in between is necessary in order to avoid burning.
- Instead of crushing the fried onions, one can even make a paste of it to add in place of crushed fried onions.
Nutrition
Nutrition Facts
chicken shahi korma recipe, shahi murgh
Amount Per Serving
Calories 489
Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 8g50%
Cholesterol 125mg42%
Sodium 142mg6%
Potassium 335mg10%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 31g62%
Vitamin A 586IU12%
Vitamin C 3mg4%
Calcium 23mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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